Swiss Chard in Mustard Sauce

Ingredients

• 800 g waxy potatoes
• Salt
• 800 g swiss chard
• 1 red chili pepper
• 1 Garlic clove
• 100 g butter
• 250 ml vegetable broth (ready-made)
• 250 g heavy cream
• 1 tbsp Medium-hot mustard
• 1 tsp turmeric
• black pepper from the mill
• a pinch of sugar
• several spritzes lemon juice
• 4 eggs (medium size)
• 1 tbsp chives

Instructions

1. 1.

   Peel, wash and roughly cube potatoes; boil in salted water for 15-20 minutes until tender. Clean and wash Swiss chard; separate greens from stems. Slice stems into fine strips. Rinse chili pepper, remove seeds, finely chop. Peel garlic and slice thinly.

2. 2.

   Heat 50 g butter. Sauté Swiss chard, chili, and garlic. Add broth and simmer uncovered for 8-10 minutes until almost all liquid evaporates. Whisk cream with mustard and turmeric; pour over chard and reduce to a creamy consistency. Season with salt, pepper, sugar, and lemon juice.

3. 3.

   Melt 30 g butter. Drain potatoes and mix with melted butter. Roughly mash with a potato masher.

4. 4.

   Heat remaining butter in a pan. Crack eggs into the pan and fry as sunny‑side up. Season eggs with salt and pepper, sprinkle chives on top. Plate everything together.